Arroz con Pollo

• From: Aisle7 Editorial Team

Ingredients

• 1/4 cup olive oil, more if needed

• 2 2.5 lb frying chickens, cut into pieces

• 2 tsp salt

• 6 chorizo sausages

• 4 cups uncooked long-grain rice, divided

• 2 tsp minced garlic

• 1 large onion, finely chopped

• 1 large green bell pepper, finely chopped

• 1/4 tsp Mexican saffron, crumbled

• 6 cups chicken stock, more if needed

• 6 large ripe tomatoes, peeled and chopped

• 10 ounces frozen sweet peas, defrosted

• 4 ounces pimiento strips

Nothing tastes homier than this hearty dish similar to paella.

Directions

• Preheat oven to 350°F.
• Place a heavy-bottomed skillet over medium-high heat and add olive oil.
• When warm, add chicken and sprinkle with salt. Brown chicken and transfer to large ovenproof baking dish.
• Brown chorizo in same skillet and then add to baking dish; mix chicken and chorizo.
• Layer half of the rice over the chicken-chorizo mixture.
• In same skillet, sauté garlic, onion, and bell pepper until softened.
• Spoon vegetables over rice in baking dish, and top with remaining rice.
• In a bowl, mix together saffron and chicken stock and pour over rice. Top with chopped tomatoes.
• Cover tightly with aluminum foil and cook for 1 ½ hours, longer if needed.
• Garnish with peas and pimento strips and serve.